Pearly smoothie with coconut milk

Pour 4 peoples: 25cl coconut milk 20cl semi skimmed milk 40g perles du japon  (or tapioca) 2heaped tbsp caster sugar 250g strwberries 3 kiwis

 

 

 

 

 

 

 

 

 

 

• Cook the tapioca as indicated on their packet in a mixture of coconut milk and semi skimmed milk.  Cook on a low heat to avoid sticking, and stir frequently.  Add the sugar at the last moment.  Allow to cool.  
• Blend 200g of the strawberries and pour the coulis into glasses.  Add 2 strawberries, cut into small pieces. 
  
• Now cut the kiwis into small pieces and add those to the strawberries.   
  
• Cover with the tapioca milk and refrigerate for at least an hour.
• With the remaining fruit, cut into cubes and thread them onto small skewers, alternating red and green.   

 

 

 

Serve chilled.  This dessert can be prepared 4 hours ahead.